Making deep scores on the thick parts of the mackerel ensures even cooking and a much crispier skin.
Focus on cooking the mackerel skin-side down for a longer time to achieve crispiness. Cook the flesh side only briefly using residual heat to keep it moist.
To maintain the dressing's crisp texture, it's best to spread it on the bottom of the plate rather than pouring it over the mackerel just before serving.
Leftover dressing can be used as a dip for crusty bread like baguettes or toast, making a delicious fish sandwich.
Recommended for 🙋
⭐Those who want to enjoy a clean and refreshing dish without the fishy smell.
⭐Those who want to enjoy their usual mackerel in a unique and sophisticated steak preparation.
Kang Leo's Crispy-Outside Juicy-Inside Salmon Steak with Orange Carrot Glaze
A premium salmon steak with a crackling-crisp skin like a cracker and a moist medium-rare interior.
25 minNormalMeat & mains
Salmon fillet with skinSaltThymeDirty carrotsOrange juice